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Pumpkin is hiding in this hearty chili recipe. Topped with roasted pumpkin seeds, this pumpkin chili recipe is perfect for a cold day.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
about 11 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. Dutch oven heat oil over medium-high heat. Add onions, carrots, and celery. Cook 6 to 8 minutes or until onions are tender, stirring occasionally. Add chicken, broth, and the water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until chicken is done (at least 175°F). Remove chicken from Dutch oven; cool slightly. Remove chicken from bones; discard bones. Chop chicken; chill until needed.

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  • Meanwhile, stir lentils into broth mixture. Return to boiling; reduce heat. Simmer, covered, 30 minutes or until lentils are tender.

  • Stir in chicken and next five ingredients (through oregano). Simmer, covered, 10 minutes more or until heated through. Stir in hot sauce.

  • If desired, top servings with yogurt, pumpkin seeds, and/or additional chili powder.

Nutrition Facts

223 calories; fat 5g; cholesterol 64mg; saturated fat 1g; carbohydrates 24g; mono fat 2g; poly fat 1g; insoluble fiber 10g; sugars 7g; protein 22g; vitamin a 11434.6IU; vitamin c 12.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 4.9mg; vitamin b6 0.5mg; folate 113.7mcg; vitamin b12 0.3mcg; sodium 506mg; potassium 682mg; calcium 76mg; iron 3.6mg.
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